Preheat oven to 350 degrees. Spray a 24 (1-3/4-inch) mini muffin tin with nonstick spray; set aside. Lightly brush corn syrup onto mint leaves, then immediately dip into sugar to coat. Transfer to parchment paper; let stand until set.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
These gluten-free cheesecake bites will be gone in no time! Garnished with a cherry and a sugared mint leaf, they'll look perfect on your holiday table.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| Sugared Mint Leaves | ||
| Hy-Vee light corn syrup | ||
| 24 fresh mint leaves | ||
| Full Circle Market organic pure cane sugar | ||
| Gluten-Free Crust | ||
| 1 c. gluten-free honey graham crackers, finely crushed | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| 1 tbsp. Hy-Vee brown sugar, packed | ||
| 6 tbsp. Hy-Vee salted butter, melted | ||
| Mini Cherry Cheesecakes | ||
| 1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened | ||
| ½ c. Hy-Vee granulated sugar | ||
| 1 tbsp. Good Graces gluten-free all-purpose flour | ||
| ½ tsp. Hy-Vee vanilla extract | ||
| 1 Hy-Vee large egg | ||
| 2 tbsp. Hy-Vee cherry pie filling or topping, glaze only; plus whole cherries for garnish | ||
Things To Grab
- 24 (1-3/4-inch) mini muffin cups
- Hy-Vee nonstick cooking spray
- Parchment paper
- Small bowl
- Medium bowl
- Electric mixer
- Wooden toothpick
- Wire cooling rack
Directions
For crust, combine gluten-free graham crackers, 2 tablespoons granulated sugar, and brown sugar in a small bowl. Stir in melted butter. Press mixture into bottoms and up the sides of prepared muffin cups; set aside.
Beat cream cheese, 1/2 cup granulated sugar, gluten-free flour, and vanilla with an electric mixer on low just until combined. Beat in egg. Spoon mixture into crusts, filling each 3/4 full. Top each cheesecake with 1/4 teaspoon glaze from cherry pie filling. Use a toothpick to slightly swirl the glaze into the cream cheese mixture.
Bake 10 to 12 minutes or just until set. Turn oven off and open door; cool cheesecakes in oven 10 minutes. Remove from oven and cool completely in muffin cups on a wire rack.
Refrigerate 2 hours before serving. To serve, remove cheesecakes from muffin cups; garnish each with 1 whole cherry from pie filling and 1 sugared mint leaf.
Nutrition facts
Servings
110 Calories per serving
1 mini cheesecake
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 25mg
- Sodium: 80mg
- Total Carbohydrates: 11g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%